Gabriel Johnson - Executive Chef Resume Simple
I am a dedicated and hardworking individual who has a great attitude and a desire to succeed in a fast paced environment. I have a strong work ethic and a passion for helping others.
  • kitchen, hiring, responsible, manager, food cost, operations, maintenance, cleaning, cooking, inspection, training, organized, interviewing, storage, sanitation, reports, receiving
  • kitchen, service, responsible, chef, cooking, payroll, sanitation, training, marketing, production, food service, planning
  • 2017-12-262017-12-26

    Executive Chef

    The Cleveland Clinic

    • Maintain a safe working environment and ensure that all employees are following the proper training and development of the kitchen staff, including but not limited to: Food safety, sanitation, and purchasing.
    • Manage the restaurant and bar, including food preparation, cleaning, and maintenance. Supervise staff, preparing work schedules and assigning specific duties.
    • Supervise kitchen staff, including scheduling, purchasing, and food preparation. Directly responsible for the management of all aspects of the restaurant, including staffing, training, and inventory.
    • Perform all aspects of the restaurant including hiring, scheduling, and monitoring of staff, food and beverage, and kitchen.
    • Schedule and coordinate food preparation and cooking activities, such as food preparation, meal preparation, and storage. Monitor and evaluate food and beverage inventory.
    • Perform daily scheduling, including food safety, cleanliness, and proper inventory control. Prepare and submit weekly and monthly reports to the department of labor.
  • 2017-12-262017-12-26

    Executive Chef

    Future Care

    • Responsible for purchasing, food production, and food preparation and cooking, and the management of the restaurant. Ensures that all financial and operational activities are in accordance with the organization's policies and procedures.
    • Food service, food and beverage, human resources, marketing, menu planning, sanitation, training, payroll, and all aspects of restaurant.
    • Works closely with the Chef to ensure that all recipes and menus are in place and in accordance with the culinary standards.
    • Plan menus and food utilization based on anticipated number of guests, nutritional needs, and seasonal considerations. Recommend and implement changes to improve efficiency.
    • Coordinate with kitchen staff to ensure proper food preparation and delivery. Maintain and update restaurant records. Prepare and analyze financial reports.
    • Provides guidance and direction to the staff and ensures that all policies and procedures are followed. Maintains a safe working environment and ensures that employees are trained.

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